Broccolini, the milder and slightly sweet love child of broccoli and Chinese broccoli, can be eaten whole, from tender stalk to frilly leaves. When combined with bacon and cheese, the veggie makes a stunning dish fit for breakfast, brunch or dinner.
Broccolini, Cheese and Bacon Waffles
A savoury waffle recipe starring roasted broccolini, Parmesan cheese and bacon. Just add syrup.
Ingredients
Roasted Broccolini
- 1 bunch broccolini or 1 small bunch broccoli 350 g, trimmed
- 2 tbsp extra-virgin olive oil divided
- ¼ tsp each salt and pepper
- ¼ lemon thinly sliced (optional)
- 3 tbsp finely grated Parmesan
Waffle Batter
- 1⅓ cups all-purpose flour spooned and levelled
- 4 tsp granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ⅔ cup whole milk
- ½ cup plain yogurt
- 2 eggs
- ¼ cup unsalted butter melted
- 5 strips crispy-cooked bacon
- 1¼ cups shredded cheddar cheese divided
Instructions
Roasted Broccolini
- Preheat oven to 425°F. On baking sheet, toss broccolini with oil; sprinkle with salt and pepper. Lay lemon slices (if using) on top and sprinkle 3 tbsp of the Parmesan over frilly tops; roast until charred and crispy, 10 to 15 minutes.
Waffles
- In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together milk, yogurt and eggs, then whisk in butter; stir into flour mixture until just combined.
- Heat waffle iron. Using about ½ cup for each waffle, pour batter into waffle well; top with 2 broccolini, 1 strip of bacon and 2 tbsp of the cheese. Close lid and cook until crisp and golden and steam stops, 4 minutes. Remove to cooling rack set over baking sheet.
- Repeat with remaining batter, broccolini, bacon and cheese.
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